It is not as complicated as you think to make your own almond milk. It feels good to make this fresh elixir filled with great vitamins and minerals. It tastes even better!
Almond Milk - Unsweetened
| Servings | Prep Time |
| 6cups | 10minutes |
| Passive Time |
| 18 hours |
|
|
Ingredients
- 2cups raw almondssoaked for 18 hours
- pure clean waterfor soaking
- 6cups pure clean water
Instructions
-
Soak the nuts for eighteen hours, draining, rinsing, and changing the water halfway through. Make sure you cover completely because they expand as they absorb water.
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In a 1 to 3 ratio, add nuts and purified water to the blender. For example, 1 cup soaked nuts to 3 cups water.
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Blend (high speed blender is preferred) thoroughly until almonds are fully incorporated into the liquid. Then, slowly pour the contents of the blender through the bag(such as cheesecloth) to filter out the pulp. Use hands to milk the bag. Slowly is recommended to avoid making a mess!
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Store the milk in a glass container with tightly sealing lids. Nut milk will keep for about 2-3 days in the refrigerator.
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The remaining pulp can be used to make desserts or savory cheese-like dips.
Recipe Notes
Note: For a thicker and richer texture, add less water.
Equipment: Blender, cheesecloth(cloth sprouting bag or nut milk bag work also), two 1 quart glass jars
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